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2014-01-10 6834 瀏覽
This restaurant is a gem. They change their menu every month so great reason to be a frequent diner. This month their cucumber Ceviche with red snapper is a must try. Cucumber and snapper swimming in the cleanest of cucumber broths you could imagine. The flavours were divine. The scallops were another dish I would recommend and the small dab of yuzu Kosho (a citrus/spicy paste) was another discovery that tantalises taste buds. However the crown of their starters this month has to go to their Hen
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This restaurant is a gem. They change their menu every month so great reason to be a frequent diner. This month their cucumber Ceviche with red snapper is a must try. Cucumber and snapper swimming in the cleanest of cucumber broths you could imagine. The flavours were divine. The scallops were another dish I would recommend and the small dab of yuzu Kosho (a citrus/spicy paste) was another discovery that tantalises taste buds. However the crown of their starters this month has to go to their Hen Egg in Bellota Bouillon. A beautifully poached egg floating enticingly in the pork flavoured broth that was so delicate it is perplexing to try to work out how they removed the usual saltiness that you expect from pork broths. I won’t spoil it by telling what the accompanying garnish on the plate - suffice to say, ask Guillaume and he will share you their secret. A truly beautiful dishThe pigeon from mains was also my favourite - cooked to perfection to maintain the game flavour that is synonymous with well served pigeon. The flesh was offset with the sweet note of beetroot that made you wish for more. The red mullet and cockles was "nice" and the cockles drizzled with a citrus shower were a great combination but given my experience with the meal so far, I was let down by the occasional sandiness that sometimes sneaks by undetected with serving cockles and clams. Unfortunately it therefore ran a close second to the pigeon.Their cheese platter was the perfect way to end the meal and for those of us not put off by earthy pungent cheese, take your time to savour their Livarot. Charles did explain what to expect and in true Livarot style I could smell the diary farm with every bite - it was fantastic.Wikipedia describes the cheese beautifully and it is not for the feint hearted but well worth the experience. Be bold and cap off the most wonderfully crafted dinner with a small sample of this unique cheese.Overall - these guys are artisans and their ability to craft a menu that combines flavours in the most memorable way will not disappoint you. 

 
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2014-01-09
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